Marinated baked pork ribs, chicken wings and potatoes

Very simple, using your preferred chicken pieces. The method is child's play, mess-free and gives a concentrated, delicious marinade!
INGREDIENTS
Pork ribs
Chicken wings
Rosemary, sage, mint, thyme, oregano
Pink, green and black peppercorns
Lemon
Soy sauce
Tabasco
Extra virgin olive oil
Salt
At least two hours beforehand, preferably the previous evening, I prepare the marinade. I cut ribs into small pieces, trim wings and remove feathers, wash and dry. Choose quantities for your guests; here is the quick, mess-free Nigella method.

I put meat in a food bag.

I add washed herbs.

I wash and cut lemon, squeeze it and put in the bag with pink and green peppercorns.

A few Tabasco drops, adjusting heat to taste.

I add a generous splash of soy sauce.

Extra virgin olive oil and a little salt, as soy sauce is already salty.

Add garlic cloves or other herbs if liked.
I tightly seal with a tie.

I massage and move the bag, refrigerate and occasionally shake and massage so flavourings mix and season the meat beautifully.

After marinating, I empty the whole bag into an aluminium tray to avoid washing up, then add potatoes in large chunks.

I bake at 180/190°C for about 40 minutes, turning meat occasionally until coloured with a crisp crust.

Now enjoy and lick your fingers!